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Honey Terriyaki Chicken Wings

Author: Shinee
Smeared with sweet & salty homemade honey teriyaki sauce, these crispy baked chicken wings are undeniably one of the best (yet messiest) game-day foods!
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For wings:

  • 2 lbs 900gr chicken wings, split at the joints and wingtips discarded
  • 1 tablespoon baking powder
  • ½ teaspoon salt

For teriyaki sauce:

  • 3 tablespoons regular Japanese soy sauce
  • 3 tablespoons Mirin sweet rice wine
  • 1/3 cup 80ml raw honey
  • 1 teaspoon grated fresh ginger or fresh ginger paste
  • 2 tablespoons cornstarch


  • Preheat the oven to 450°F (230°C). Line a baking sheet with aluminum foil and place a wire rack on top.
  • Wash and thoroughly dry the chicken wings with a paper towel. In a large bowl, toss the wings with baking powder and salt until they are evenly coated. Arrange on a prepared wire rack, shaking off the excess baking powder. Bake for 40 minutes, turning once after 20 minutes. Broil the wings for 5 minutes for extra crispness, before removing from oven.
  • Meanwhile, prepare the teriyaki sauce. In a small saucepan, combine all the ingredients, except for cornstarch, and add ½ cup (120ml) water. Bring it a boil over medium high heat for 3-4 minutes, whisking it occasionally. In a small mason jar, combine the cornstarch with ¼ cup of water. Tightly cover and vigorously shake it until the mixture is smooth. Pour it into the boiling sauce and cook for 3-5 minutes, or until desired thickness.
  • Place the wings in a bowl. Pour the sauce over the wings and toss. (Most likely you won’t use all the sauce. Reserve the leftovers for another use.) Serve immediately.


For step-by-step photos and additional notes, read the post above.